Cooking Instructions
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Step 1
In the microwave, melt
Unsalted Butter (30 g)
. Add
Milk (120 mL)
and microwave for 30 seconds, or until temperature reaches 100-110 degrees.
Step 2
Pour milk and butter into mixing bowl. Add
Instant Dry Yeast (1 pckg)
and allow it to proof for 5 minutes.
Step 3
Add
Canned Pumpkin Purée (170 g)
and
Salt (6 g)
and mix together. Mix in
Bread Flour (340 g)
and
Granulated Sugar (50 g)
, 1/2 cup at a time until the dough cleans itself from the side of the bowl. Use dough hook attachment to knead dough for 6-8 minutes.
Step 4
Place dough in a lightly oiled bowl. Cover and allow to rise for 1 hr. Punch dough down and roll into a rectangle.
Step 5
Melt
Butter (30 g)
for filling. Spread butter on dough. Mix
Granulated Sugar (100 g)
and
Ground Cinnamon (5 g)
together. Sprinkle over dough. Roll dough, then cut.
Step 6
Place cut rolls into greased 13x9. Allow dough to rise for 30 minutes.
Step 7
Bake at 350 degrees F (180 degrees C) for 20-25 minutes.
Step 8
Melt
Butter (30 g)
for glaze. Add
Brown Sugar (25 g)
and stir until everything is melted. Add
Vanilla Extract (5 mL)
and
Powdered Confectioners Sugar (80 g)
. Stir together. Pour over cinnamon rolls after they have finished baking. Enjoy!
